Colin’s Curry

Title: COLIN'S CURRY

Categories: Entrees, Usenet

Yield: 3 servings

--CURRY--

1 md Onion, finely chopped

1 inch

-peeled and grated

2 Green chilies, seeded

-and finely chopped 3 Cloves, whole

2 Garlic cloves, crushed

1/4 ts Aniseed

1/4 ts Caraway seed

1/4 ts Fenugreek seed

1/2 ts Coriander seed

1/2 ts Cumin seed

Cinnamon bark, broken

-(1 inch) 3 Cardamom pods, crushed

1/2 ts Turmeric

1/2 ts Chile powder

12 oz Tomatoes

-(one large tin)

1 ts Salt

3 tb Corn oil

--RICE--

2 ts Corn oil

2 Cloves

3 Cardamom pods, crushed

Cinnamon bark

-(1/2 inch) 2 c Basmati rice

1 ts Turmeric

4 c Water, boiling

1 Bay leaf

MAKE CURRY: Fry the onion in a heavy casserole in the

corn oil until it begins to soften. Stir in the

garlic, ginger and chilies. Reduce heat and fry

gently for awhile.

Meanwhile, toast the hard seeds and cinnamon in a dry

heavy frying pan until they begin to pop. Grind the

toasted seeds into a fine powder and add to the frying

mixture together with the chile powder and the

turmeric.

Add the chopped tinned tomatoes and stir in with about 1 t salt. If the mixture is dry, add a little water

or stock. Cover and allow to simmer gently for 2

hours, stirring occasionally.

Trim the fat off the pre-cooked meat and cut into bite

sized pieces. When the sauce has simmered for the 2

hours, switch off and stir in the meat. Leave to stand preferably overnight, and re-heat before eating.

MAKE RICE: Heat corn oil in a large saucepan with a

tight-fitting lid. Add cloves, crushed cardamom pods

and cinnamon. Add rice and turmeric and mix well by

swishing the pan round. Add boiling water and bay

leaf and stir.

Cover and simmer gently for 12-15 minutes, until all

the water has been absorbed. Use a fork to remove the

seeds and bay leaf and turn out into a warmed dish.

5 to 10 minutes and fluff up with a fork before serving.

The sauce can be prepared in advance, to use with

leftover meat, or you can NOTES:

An Indian-style meat curry -- Having experimented

with making Indian-style dishes for a long time, I

have found that this one works every time and has met

with approval from all who have tried it. Yield:

Serves 3-4. * cook the meat and sauce to order.

Plain yoghurt may be substituted for the tomatoes

if preferred.

Experiment with the seasonings. As a guide, ginger

and chile powder will increase the heat, coriander

will increase the sweetness, and fenugreek and cumin

will increase the bitterness.

: Difficulty: easy to moderate.

30 minutes preparation,

2 hours cooking,

overnight wait. : Precision: Approximate measurement

OK.

: Colin Atherton

: Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ,

UK : colin

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